Friday

Due to intermittant power blips during the past few days, I was forced to make some changes in my menu. Just one of those things you come to expect if you live out in the country around here.

I went with traditional Fall colors, and a casual theme with mixed china; some Spode, some Lenox, and some No-Name brand things mixed in.

I served the salads on favorite leaf-shaped plates given to me by a very special friend.

Each year I try to add some new pieces to add to the holiday tables. Last year it I bought these little covered pumpkin soup bowls. I think a number of my gardening friends have them, too. :)

As you can see, they are not an exact match to the Lenox soup tureen, but I always have been drawn to more of an eclectic mix on the table so it all works out.

Since there were only four of us, I didn't actually serve the soup from the large tureen, I just thought it would make a nice centerpiece.

I wrapped some live English Ivy around the tureen platter, and draped long tendrils of the ivy between each place setting to add a little whimsey and color.

I found this version of the recipe for the Cream of Almond Soup on-line published by a couple of sources.

I believe it originates from Spain. It was another first time recipe. I highly recommend this ~ everybody loved it!

Keeper! When you want an elegant, and not-too-filling soup, do try this one. The cilantro garnish adds a very subtle flavor nuance, and I will serve it that way again. However, if you don't care for cilantro you can just top with a few toasted, slivered almonds.

As you probably have noticed, if you've read my blog for a while, I favor composed salads. If I'm serving salad for a dinner party, nine times out of ten it will be a composed salad; for as long back as I've been cooking.

This one is right near the top of the list of my favorites.

The baby greens are a Spring Mix grown by a local Organic farm, they are so tender and delicately flavored and provide a perfect background for anything else you might want to include in your salad.

I had intended to include some local Oregon Dungeness Crab, but there was none in the market, so I bought some Snow Crab legs and claws instead. A sliced avocado, and Grapefruit Supreme (carefully sectioned grapefruit with no membrane) were the other ingredients.

I made a lightly flavored Creamy Lemon dressing to drizzle over, it complements all of the components really well.

Simply prepared fresh cranberry sauce is my favorite, just sugar, cinnamon and a little water then simmered for just a few minutes until the berries 'pop'. As the sauce cools the natural pectin in the cranberries thickens the sauce up nicely.

What a beautiful presentation. I love the way you did everything. We get so used to family style dining ...I wish I could present a meal this way! We had 7 for dinner and it gets a little difficult with a tiny kitchen...no proper prep space!You inspire me...thank you...I love the soup pumpkins!Gorgeous!

Wow! Great spread and beautiful table. I usually go for china,but this year I did less formal and mixed it up a bit too. Your food looks fab! I love sourdough stuffing,and yours looks a lot like mine :)

I thought for sure I already posted..but I guess not!! You did an amazing job with power issues. Your table is so cozy and intimate. Your plates are beautiful and I love the pumpkins. Just as pretty on your Thanksgiving table as they were on Kathleen's Halloween one.

5-Star Portobello "Pepper-Steak" ~ Vegetarian

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